April is Cornell's 15th annual Sustainability Month, and Cornell Dining's student sustainability coordinators will be conducting Food Waste Studies on April 14th across our eateries. 

The SSCs conduct these studies in various dining rooms throughout the year to collect information about what students are wasting at the end of the meal and why. We hope that the feedback we receive from students, then give to the chefs, can help reduce future food waste through the improvement of recipes, introduction of different menu items, etc.